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 Beef Soup - Hot

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The Philosopher
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PostSubject: Beef Soup - Hot   Wed Nov 26, 2008 4:42 pm



5 oz (150 g) lean boneless beef
1 tsp salt, or to taste
5 tsp rice wine
2 tbsp cornstarch (corn flour) dissolved in 2 tbsp water
1 small carrot, about 3 1/2 oz (100 g)
2 tbsp vegetable oil
2 1/2 cups (600 ml) high stock
1 oz (25 g) cellophane noodles, cut into 4 inch (10 cm)long, soaked in cold water until soft
1 1/2 tbsp vinegar
2 tsp fresh coriander (or cilantro), chopped
1 tbsp chili (chilli) oil
1/4 MSG



1. Wash the beef and cut into slivers. Mix with 1/2 tsp of the salt, 2 tsp of the rice wine, and 1 tbsp of the cornstarch. Wash and peel the carrot and cut into slivers.

2. Heat the oil in a wok until the oil surface ripples. Add the carrot slivers and stir-fry briefly. Add the stock, cellophane noodles, and 1/2 tsp of the salt, and bring to a boil. Add the beef slivers, 1 tbsp rice wine, vinegar, MSG, the remaining cornstarch-water mixture, and coriander. Return to the boil and pour into a tureen. Sprinkle with the chilli oil and serve.

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"He who fights monsters should see to it that in the process, he does not become a monster. And when you look into the abyss, the abyss also looks into you." - Nietzche


Last edited by The Philosopher on Mon May 11, 2009 4:22 am; edited 1 time in total
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Marcel
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PostSubject: Re: Beef Soup - Hot   Wed Jan 21, 2009 2:33 am

thanks
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